In a town where several new restaurants opened last year, Ferndale’s Local Kitchen & Bar is being warmly received by keeping it original, fresh and stylish.

Opened in early August 2012, Local took over the building previously inhabited by Italian spot Via Nove at the corner of Nine Mile and Planavon. The space is outfitted in a sleek but causal way with wooden tables and industrial light fixtures, and has an open-air atmosphere in warmer months. The trend toward communal seating is represented here with a long table near the bar, which can be used to seat large parties or multiple smaller groups. The centerpiece of the restaurant is the great wood-burning fireplace that opens to both the inside dining room and the sidewalk patio.

The seasonal menu emphasizes Local’s slogan — “well-crafted comfort food.” Classic favorites like chicken wings, wedge salads and meatloaf sandwiches are all here, with distinctive touches. The one-page food menu seems concise, but there is something here for any guest, including superb vegetarian options. As expected, the from-scratch kitchen sources local ingredients whenever possible, with quality, sustainability and craftsmanship being top priorities. Michigan wines and beers are stocked at the bar.

The savory menu is divided into five sections, allowing patrons to choose a variety of dishes and share at their table. The starter offerings range from a crostini plate that changes seasonally to a Barbeque Beef Brisket Slider topped with “local cheese whiz.” The Sticky Wings live up to their name, but the need for extra napkins is warranted by the umami blast of tender chicken, salty miso glaze and crunchy sesame seeds. The star of the appetizer choices (and possibly the entire menu) is the Fried Green Tomatoes. Don’t miss the chance to cut a piece of the crunchy and pleasantly sour tomato and drag it through the soft goat cheese and sweet red pepper jam painted across the plate.

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The “Green” column of the menu comprises a half dozen varieties of salads, many of which are offered in two sizes — small for an individual or large for sharing with a group. The Panzanella is a treat for pesto lovers — peppery arugula, small balls of fresh mozzarella and crisp focaccia croutons tossed with plenty of basil-and-olive-oil pesto.

Entree selections come from a sandwich and burger list, as well as a main plate assortment that includes comfort food standards such as chicken pot pie. Macaroni and cheese is done well at Local, with a cheese sauce made from Gouda, sharp Cheddar, Gruyere and mozzarella. It’s topped not only with buttered breadcrumbs, but also with sweet, caramelized candied bacon. Decadent comfort food to the extreme, and a portion that’s made for sharing.

Side dishes to round out a meal skew toward starch options such as smashed Yukon potatoes and french fries (both plain and poutine-style topped with cheese curds and mushroom gravy). One unique option that plays off the popularity of sweet potato fries is Sweet Potater Tots — smooth mashed sweet potatoes that are breaded, formed into familiar school lunchroom “tots,” fried and served with a slightly smoky chipotle ketchup. They are a must-try for those looking for a break from typical french fries.

Weekday lunch and weekend brunch hours have recently been added. The lunch menu focuses on sandwiches, salads and a few entrée options. Brunch includes eggs served with Detroit-made sausage and a rich short rib hash with potatoes, perfectly poached eggs and horseradish hollandaise sauce, served in an individual cast iron crock. A make-your-own Bloody Mary experience gives guests the chance to choose their vodka (including Ferndale’s own Valentine vodka), spice level, and garnishes including McClure’s pickles, blue cheese-stuffed olives or even a bit of bacon.

Local also houses an upstairs event space that can accommodate groups of up to 220 people for weddings, showers and other parties. The area includes two bars, audio-visual equipment, lighting and the same distinctive food served downstairs.